Flavorful Oyster and Seaweed Soup (Gul Miyeokguk)
A Hearty and Delicious Korean Seaweed Soup with Fresh Oysters
Elevate your dinner with this comforting and refreshing Korean Oyster and Seaweed Soup. The briny freshness of the oysters, combined with the tender seaweed, creates a deeply savory and satisfying broth that’s perfect for any meal.
Main Ingredients- 300g fresh oysters
- 25g dried cut seaweed (miyeok), rehydrated
Seasonings & Others- 2 Tbsp soup soy sauce (guk-ganjang)
- Pinch of salt (for seasoning)
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 2000ml water (approx. 8 cups)
- 2 Tbsp soup soy sauce (guk-ganjang)
- Pinch of salt (for seasoning)
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 2000ml water (approx. 8 cups)
Cooking Instructions
Step 1
Prepare the fresh oysters by rinsing them thoroughly. This step is crucial for a clean-tasting broth. First, place the oysters in a bowl of lightly salted cold water and gently swirl them with your hands to dislodge any impurities or shell fragments. Then, rinse them under cool running water once or twice. Drain well. Be careful not to wash them too vigorously, as this can diminish their flavor.
Step 2
If using dried cut seaweed, soak it in plenty of cold water for about 15-20 minutes until fully rehydrated and softened. Drain the seaweed and gently squeeze out excess water. It’s best to leave a little moisture in the seaweed. If you’re using pre-soaked or fresh miyeok, simply rinse it under running water to remove any debris and lightly squeeze out the water.
Step 3
In a pot, combine 2 Tbsp of sesame oil, 2 Tbsp of soup soy sauce, and about 1 teaspoon of salt (you can adjust this later to your taste). Add the prepared seaweed to the pot. Sauté over medium heat for 1-2 minutes, stirring constantly, until the seaweed becomes fragrant and absorbs the flavors of the oil and soy sauce. This sautéing step deepens the flavor of the soup. After sautéing, pour in 2000ml (about 8 cups) of cold water.
Step 4
Bring the pot to a rolling boil over high heat. Once the broth is boiling vigorously, add all the cleaned fresh oysters. Reduce the heat to medium once the oysters are in. Oysters cook quickly and can become tough if overcooked, so avoid boiling them intensely for too long after adding them.
Step 5
As the oysters begin to cook, stir in 1 Tbsp of minced garlic. Let the soup simmer gently for about 5-7 minutes, allowing the flavors to meld and the oysters to cook through. Taste the soup and adjust seasoning with additional salt if needed. A dash of black pepper can also be added according to preference. Serve hot and enjoy this comforting and delicious soup with a bowl of rice!
